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Sep 2026
Structure–Function–Stability Relationships of Polyphenol‐Based Food Preservation Systems Across Major Polyphenol Classes
Polyphenols are increasingly explored as functional components in active and intelligent food preservation systems because of their antioxidant, antimicrobial, and sensing properties. However, their practical performance remains highly variable due to differences in molecular structure, instability under realistic st...
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· Food Frontiers · 0 citations
Review
Nov 2026
Structure-resolved tannin interactions in food systems: nutritional effects, digestion, and applications.
Tannins are structurally diverse food polyphenols whose behavior cannot be predicted from total tannin content alone. This review uses tannin class, linkage chemistry, degree-of-polymerization metrics, galloylation and hydroxylation, conformational flexibility, and oxidation state as a common framework for interpreting...
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· Food Research International · 0 citations
Review
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Sep 2026
Processed Meats as Delivery Systems for Nutraceuticals: Technological Advances, Bioavailability, Health Benefits, and Future Perspectives
Processed meat products have traditionally been developed to improve shelf life, microbial safety, and sensory quality; however, recent progress in food technology has expanded their role as potential delivery systems for nutraceuticals. The unique physicochemical characteristics of meat product matrices, including pro...
T. E. Mus
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Review
Sep 2026
Plant extracts for starch-based functional films: Categories, film design, applications, and challenges-A review.
Starch-based films are promising renewable and biodegradable materials for food packaging. Plant extracts can convert starch matrices into functional films with antimicrobial, antioxidant, UV-barrier, or freshness-indicating properties. This review organizes recent progress by extract category, film design, food applic...
Shan Gao, Yun-Tong Wu, Jun-Jie Zhang et al.
· International Journal of Bio... · 0 citations
Review
Open access
Sep 2026
Gellan Gum Modification and Structural Regulation for Food Applications: Delivery Systems and Digestive Behavior
Gellan gum (GG) is an anionic microbial polysaccharide widely used in foods because of its efficient gelation, thermal stability, and ion-responsive structuring. However, the contrasting limitations of high- and low-acyl GG, together with their sensitivity to molecular weight, ions, pH, thermal history, and food-matrix...
Yong Zhou, Shi-Yi Chen, Yan Jiang et al.
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Review
Open access
Sep 2026
Processing Effects on Protein–Polysaccharide Biointerfaces in Omega-3 Microencapsulation: Linking Structure with Oxidative Stability and Gastrointestinal Functionality
Omega-3 polyunsaturated fatty acids (PUFAs) are widely recognized for their nutritional and health benefits, yet their high susceptibility to oxidative degradation remains a major challenge in the development of stable food-grade delivery systems. Protein–polysaccharide-based microencapsulation provides an effective st...
Marta Siol, Bartłomiej Zieniuk, Joanna Bryś et al.
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